Executive Chef Nick Tall
Chef Nick brings new and inspired dishes to the table each night at Purple Palm, where he crafts cuisine that can only be described as “innovative simplicity” – using high-end techniques and fresh, seasonal ingredients to create deceptively simple dishes with deep layers of flavor. Originally from Miami, Chef Nick grew up in a multicultural haven of food. His childhood memories of enjoying Latin and Caribbean flavors and of fishing with his father continue to influence him as a Chef today, from his eclectic cooking style to his deep appreciation of seafood. Prior to his current role, Chef Nick worked in oceanfront eateries, five star hotels and Michelin Star restaurants across three continents. His curiosity and eagerness to try new things has kept him motivated as a Chef, both in the workplace and beyond. When he’s not behind-the-scenes at Purple Palm or dreaming up new recipes, he enjoys hand-crafting his own beer.
General Manager Allen Canarutto
Allen Canarutto brings more than 30 years of hospitality and restaurant experience to Purple Palm as its General Manager. Allen’s career began as a teenager, working at a local restaurant before participating in a life-changing hospitality training program as a college student at the Grand Concourse in Pittsburg. After working at the renowned Rainbow Room in Rockefeller Center for nearly a decade, the East Coast native opted for a change in lifestyle, relocating to Palm Springs, his home now for more than 20 years. Allen takes special pride in the camaraderie amongst the entire restaurant staff as well as Purple Palm’s one-of-a-kind cuisine and beautiful, historic location. He points to the well-balanced, awe-inspiring craft cocktails on the Libations Menu as some of his must-try items.